Broccoli and Scallions With Thai-Style Vinaigrette Recipe - NYT Cooking

Broccoli and Scallions With Thai-Style Vinaigrette Recipe - NYT Cooking

Cook Time Cook: 20m

Yield: 4 servings

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  • 1 ½ pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
  • 4 scallions, cut into 2-inch pieces
  • 4 tablespoons olive oil
  • Kosher salt and black pepper
  • ¼ cup freshly squeezed lime juice (from 1 to 2 limes)
  • 1 scallion, finely chopped
  • 1 ½ teaspoons light brown sugar
  • ½ teaspoon red-pepper flakes, plus more to taste
  • 2 tablespoons fish sauce
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon finely chopped mint
  1. Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
  2. While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
  3. Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

Ingredients

  • 1 ½ pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
  • 4 scallions, cut into 2-inch pieces
  • 4 tablespoons olive oil
  • Kosher salt and black pepper
  • ¼ cup freshly squeezed lime juice (from 1 to 2 limes)
  • 1 scallion, finely chopped
  • 1 ½ teaspoons light brown sugar
  • ½ teaspoon red-pepper flakes, plus more to taste
  • 2 tablespoons fish sauce
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon finely chopped mint

Instructions

  1. Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
  2. While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
  3. Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.